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🍽️ Szegediner Goulash with Sauerkraut

483 kcal · 30 min · 4 servings

Ingredients

• 750 g beef goulash
• 4 tbsp rapeseed oil (à 40 g)
• 1 tbsp sweet paprika powder
• 0.5 tbsp rose hot paprika powder
• 300 g onions
• salt
• pepper
• 2 tbsp ajvar
• 150 ml red wine (e.g. Merlot)
• 600 ml beef stock
• 300 g potatoes
• 300 g sauerkraut
• 4 tbsp sour cream

Instructions

1. 1. Place the beef goulash in a bowl.
2. 2. Add 2 tablespoons of oil.
3. 3. Add 1 tablespoon of sweet paprika powder.
4. 4. Add the rose-spiciness paprika powder.
5. 5. Mix everything well together.
6. 6. Let the marinade soak in for at least 2 hours.
7. 7. Peel the onions.
8. 8. Halve the onions lengthwise.
9. 9. Cut the onion halves crosswise into strips.
10. 10. Heat 2 tablespoons of oil in a wide pot.
11. 11. Fry the marinated meat in portions over high heat.
12. 12. Remove the fried meat from the pot and set it aside.
13. 13. Add the onion strips to the frying pot.
14. 14. Add the remaining meat marinade.
15. 15. Sauté the onions for 3 to 5 minutes over medium heat.
16. 16. Return the meat to the pot.
17. 17. Season the goulash with salt.
18. 18. Season the goulash with pepper.
19. 19. Add ajvar.
20. 20. Deglaze the goulash with red wine.
21. 21. Pour in the beef stock.
22. 22. Simmer the goulash covered over low heat for 1 hour.
23. 23. Peel the potatoes.
24. 24. Wash the potatoes.
25. 25. Cut the potatoes into pieces.
26. 26. Add the potato pieces to the goulash.
27. 27. Add the sauerkraut to the goulash.
28. 28. Let everything cook for another 30 minutes.
29. 29. Season the goulash with salt to taste.
30. 30. Season the goulash with pepper to taste.
31. 31. Season the goulash with sweet paprika powder to taste.
32. 32. Fill the goulash into deep plates.
33. 33. Add 1 tablespoon of sour cream to each dish.
34. 34. Sprinkle the dish with paprika powder as desired.

Nutrition per serving

• kcal: 483
• Protein: 42 g · Fett/Fat: 24 g · Carbs: 18 g